Sweet and Sour Shrimp and Lotus Root Balls
Delicious balls of crunchy lotus root and shrimp topped with mushrooms and a sweet and sour sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel the lotus root, place it into water, drain and then grate. Combine with the roughly chopped up shrimps.
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Add (A) to (1) and mix together well, form into balls and then deep-fry. Serve on a plate.
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Separate the shimeji mushrooms into small bunches, cut the enoki mushrooms into half lengths and julienne the bell pepper.
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Saute the ginger root in the vegetable oil until fragrant, add in the mushrooms and bell pepper from (3) and saute further. Adjust the flavor with (B) and then pour the rest on top of (2). Lastly sprinkle on the finely chopped green onions.
Cooking Basics
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Glossary
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